cabbage and white bean soup
April 20, 2010, 9:23 am
Filed under: beans, cabbage, recipe | Tags:

Cabbage was on sale for St.Patrick’s Day, so I bought 3 heads. Fast forward to post-tax season and there were two left! Hmmm. What to make? The weather turned cold and a soup seemed in order. I looked around and found Heidi Swanson’s Rustic Cabbage Soup. Sounded good.

Cabbage and White Bean Soup

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock
1 15 oz. can white beans, (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch pieces

more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

She suggests this method: Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two.

Alas, I didn’t read the recipe–fried up the onions and then added the potatoes.

Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is.

Serve drizzled with a bit of olive oil and a generous dusting of cheese. Serves 4.

She talks a lot about the stock issue for this, and I have to admit she’s right. I used my jar of bouillion “better than bouillion brand”–and I used one big tsp for this as sometimes I find it’s too strong. But I should have used a bit more I think. I added some red pepper flakes, but it was still needing improvement. But it was a pretty good soup!

We also had toasted baguette slices with butter. Yum!

The goaties and chickens enjoyed the cabbage core and outer leaves, and I’m sure the chickens will also get the end of the soup. One head left to go.


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